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Home » HEALTHY COOKING » Ridge gourd sabji | Turai ki sabji | Luffa recipes

Ridge gourd sabji | Turai ki sabji | Luffa recipes

December 10, 2014 by Raks Anand 16 Comments /

torai-ki-sabji
I have a south Indian ridge gourd gravy for rice, but this one is totally different from that. This is ridge gourd gravy for chapati or rice but north Indian recipe. The recipe was shared by my friend Sangeeta, it is so very simple recipe wise. Simple ingredients. I loved this with roti a lot today. I will sure make this often just for myself as I have no idea how much Aj and Vj would love this. Only work in this is to peel off the skin and chop. You can do this ahead and the sabji will be ready easily. In Singapore wet markets, I have seen them selling peeled ridge gourd, you can try that too, if you live here.
luffa-recipe-curry 

Ridge gourd sabji recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner side dish
Prep Time: 20 mins    |  Cook time: 20 mins    |  Serves: 3

Ingredients

Ridge gourd – 2


Onion – 2


Tomato – 2, large


Red chilli powder – 1 & 1/2 tsp


Garam masala powder – 3/4 tsp


Turmeric powder – 1/4 tsp


Kasoori methi – A generous pinch


Salt – As needed


Coriander leaves, chopped – 3 tblsp


Oil – 2 tblsp


Method

  1. Peel off the skin of the ridge gourd and chop into small pieces.
  2. 2-chop

  3. Puree the tomato and keep aside. Chop onion finely as well.1-puree
  4. In a kadai, add oil, fry onion till golden in colour.3-fry
  5. Add pureed tomato, red chilli powder, turmeric, salt, kasoori methi and fry in medium flame, until oil separates. Cover while frying as it might splutter. Say 4- 5 minutes.4-fry
  6. Add chopped ridge gourd. Mix well.5-add
  7. Cook covered for 6 minutes in medium flame in between mixing once.6-cook
  8. Add garam masala powder and 1/2 cup water. Cook for further 8 minutes or until the vegetable gets cooked soft and blends well with the masala. Garnish with the coriander leaves.7-cook

Notes

    • I used 2 long ridge gourds for this.
    • The consistency is in slightly gravy side. Ridge gourd leaves water by itself, so 1/2 cup water is enough.
    • After adding water, you can cook covered for half the time and later simmer open.
    • Add red chilli powder as mentioned and Salt the gravy properly as ridge gourd is bland in taste.

Goes well with roti or rice – my friend told it goes well with yellow rice (Dal and rice cooked along with turmeric)
ridge-gourd-sabji

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Filed Under: HEALTHY COOKING, SIDE DISH FOR CHAPATI

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Next Post: Tindora rice (Ivy gourd rice) recipe | Millet recipes »

Reader Interactions

Comments

  1. Divs

    December 10, 2014 at 10:01 am

    love this simple and healthy sabji..would taste heavenly with some ghee smeared roti!

    Reply
  2. Veena Theagarajan

    December 10, 2014 at 11:25 am

    Simple and healthy subji ..

    Reply
  3. Hema Krishnamohan

    December 10, 2014 at 2:58 pm

    I regularly try your recipes, from day to day menu to diwali bakshanams. This one is popular in Andhra. I prepared this yesterday. A variation is to add half cup soaked chena dal while cooking the ridgegourd. The ridgegourd tastes well if done only with fresh made cumin powder and chilli powder, another Telugu special curry.

    Reply
  4. Farin Ahmed

    December 10, 2014 at 3:51 pm

    Easy sabji!!! Yeah it goes well with rotis..

    Reply
  5. Sudha S

    December 10, 2014 at 4:12 pm

    I do it almost the same way with channa dal…tastes heavenly with rotis…

    Reply
  6. Deepa Basavaraj

    December 10, 2014 at 6:30 pm

    Good one !!
    Check out the recipe of ridge gourd peel which is healthy and tasty 🙂
    http://www.itsfuncooking.com/recipes/raw-tomato-chutney

    Reply
  7. Nivedhanams Sowmya

    December 11, 2014 at 5:34 am

    gravy looks awesome!!! bookmarking it….

    Reply
  8. bhuvanamukund

    December 16, 2014 at 8:16 am

    will it be good to make with ashgourd instead of ridgegourd?

    Reply
  9. Raks anand

    December 16, 2014 at 8:18 am

    Not sure.

    Reply
  10. priyanka vanga

    December 17, 2014 at 10:21 am

    super….

    Reply
  11. Ranjani Raj

    December 19, 2014 at 12:37 pm

    The texture itself attracts me more.. north indian gravies are always a hit combo with flat breads..

    Reply
  12. Meera Jayakrishnan

    December 22, 2014 at 10:40 am

    simple n very tasty…thanks raks…

    Reply
  13. Meera Jayakrishnan

    December 22, 2014 at 10:40 am

    i regularly try ur recipes…this one is simple n very tasty..thanks raks..

    Reply
  14. Shivani Gothi

    November 18, 2017 at 8:17 am

    Tried this today. AMAZING RECIPE

    Reply
  15. Unknown

    November 29, 2017 at 12:19 pm

    is it not bottle gourd? ridge gourd means "peerkangai" know? correct me if wrong anyway nice dish

    Reply
  16. Raks Kitchen

    November 29, 2017 at 12:22 pm

    It is peerkangai 🙂 Not bottle gourd.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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